Guacamole

When you have ripe avocados, guacamole is never a bad idea. It simply involves mashing up avocados with lime, cilantro, and a few other things. Guacamole is not a mere dip for your chip, it can be slathered or dolloped onto nearly anything. A bowl of guacamole can feel so festive but it is in fact, very easy, and fast to make.

The best avocados make the best guacamoles. Avocados are rich, buttery, and nutrient-dense. It’s a superfood that’s high in fiber, potassium, and heart-healthy monounsaturated fats (the good kind). Avocados are available all year long. Hass avocado is the mainstream variety sold in supermarkets. It has a leathery skin and a green color that turns almost entirely black when ripe. The real struggle lies in finding the perfect avocado for the job – ripe avocados. A ripe avocado is firm with a little give when gently squeezed. Some suggest popping off the stem and peeking inside – it should be a nice yellow green, or pushing down on the stem – it should sink in gently. You can use it right away or stick it in the fridge to slow down the ripening process. Avocados that are hard take a few days to soften up. If you need to speed up ripening, stick it in a paper bag with a banana. The ethylene gas released by the banana will do the trick. If the avocados feel very soft, these are overripe and are likely brown and stringy inside.

There are many subtle differences in making it – mild or spicy, smooth or chunky, some use white onions while I like red, and some add tomatoes or garlic. It all comes down to using ripe avocados for that creamy, buttery flavor, and texture. Just like garlic bread, this is one of those recipes you don’t need precise measurements of ingredients. Just taste it as you go and adjust it to your liking to find what works best for you. But if you’re one who works well with guidance, here’s how I make mine.

NOTES:

Guacamole is at its best when freshly made. Try to avoid making it in advance. It takes less than five minutes to whip up a bowl of guacamole. So gather up your ingredients and make it right before serving (tableside, if you wish). But if you must make it ahead of time, leave the pit(s) in the mixture. Cover tightly with plastic wrap to prevent oxidation and refrigerate.

Guacamole is at its best when freshly made. Try to avoid making it in advance. It takes less than five minutes to whip up a bowl of guacamole. So gather up your ingredients and make it right before serving (tableside, if you wish). But if you must make it ahead of time, leave a pit in the mixture. Cover tightly with plastic wrap to prevent oxidation and refrigerate.